Grilled Mustard Turkey

Fifteen minutes, start to finish. That’s all it takes to get these turkey breast cutlets from raw to golden brown with a tangy Dijon mustard crust. The coating is three ingredients mixed in a bowl: mustard, light mayo, and lemon juice. Simple, sharp, and it browns beautifully under the broiler.

The mayo isn’t just there for flavor. It creates a thin, creamy layer that helps the mustard stick to the turkey and promotes even browning under the high heat. Without it, the mustard alone would dry out and burn before the turkey finishes cooking.

Turkey cutlets sliced to ¼ inch are thin enough to cook through in about 6 minutes total under the broiler. Five minutes on the first side, flip, coat the other side, hit it with pepper and paprika, then just one more minute to brown the top. That second side gets a blast of color from the paprika while the mustard mixture bubbles and caramelizes underneath.

This is a lean, no-fuss protein that works as the centerpiece of a quick dinner. Pair it with steamed vegetables or a simple salad and you’re eating in under 20 minutes.

Pro Tips

• Pat the turkey cutlets completely dry before coating; moisture prevents the mustard from sticking
• Watch the broiler closely during that final minute; thin cutlets go from browned to burned fast
• Use whole-grain Dijon for a more textured coating with visible mustard seeds
• Let the cutlets rest 2 minutes after broiling; they’ll finish cooking from residual heat

Variations

• Honey mustard: Add a teaspoon of honey to the mustard mixture for a sweet-tangy glaze
• Herb-crusted: Press fresh breadcrumbs and chopped herbs into the mustard coating before broiling
• Chicken swap: Use thin-sliced chicken breast cutlets the same way